Jack LaLanne's $0.15 Muscle Bread That Builds More Mass Than Whey

Jack LaLanne was doing fingertip push ups on live television while doctors in that same decade were telling people that exercise after fifty was dangerous. He was right and they were wrong, and this loaf is part of the story. In the late nineteen fifties a Minnesota bakery put out something called V-10 Protein Bread. Its advertising claimed that two slices per meal gave you one quarter of your daily protein requirement, and that the protein was complete and natural, equal to what you would get from meat and dairy. What made anybody believe a claim like that on a baked good was the company it kept. V-10 worked with the same organisation that developed the process for putting vitamin D into milk. That is real scientific lineage on a loaf of bread, and it rode Jack LaLanne's coat tails openly while he juiced and jogged his way around the country. It did not survive the sixties. Somewhere around nineteen sixty eight the company dropped its science forward identity for a cartoon mascot, a sort of Hawaiian fairy who played the trumpet, and it quietly vanished from the shelves. The idea sat there for sixty years waiting for somebody to build it properly. So this video rebuilds it, ingredient by ingredient, in the order they go into the bowl. Eight components, every one with a job. Roughly seven to nine grams of protein per slice depending on how thick you cut it, which puts two slices at breakfast up to eighteen grams and over the threshold a meal has to clear before an older body will switch muscle building on at all. One thing said plainly in the video, because you deserve it before you spend an afternoon baking. Gram for gram in a laboratory, whey wins. It is faster and richer in leucine and nothing here changes that. What this loaf beats whey at is being eaten. Fifteen cents a slice, sitting in your kitchen, and you will still be eating it in March. The forty dollar tub will be at the back of the cupboard by then. SOURCES REFERENCED IN THIS VIDEO V-10 Protein Bread. Produced by a Minnesota bakery from the late nineteen fifties until the late nineteen sixties. The protein claim, the vitamin D organisation connection, the Jack LaLanne association and the mascot that ended it are all from the surviving record of the brand and its advertising. Whole eggs versus egg whites. Nicholas Burd and colleagues, University of Illinois, American Journal of Clinical Nutrition, 2017. Young men were given eighteen grams of protein after exercise, some from whole eggs and some from egg whites alone, matched exactly for protein, followed by muscle biopsies. The whole egg group built forty percent more muscle protein. The researchers attributed it to the fats in the yolk. Vitamin B twelve and muscle loss. Choi, Chon, Lee and colleagues, Nutrients, 2023. Eight hundred and forty four Korean adults aged seventy to eighty four with no muscle wasting at baseline, followed for two years. In women, insufficient B twelve was associated with more than three times the odds of developing sarcopenia. In men, no significant association was found. The video says both halves of that out loud. Everything else in this video about flour, salt, honey, yeast temperature and kneading is ordinary bread science rather than clinical research, and it is presented that way. No study is cited for anything that does not have one behind it. #seniorhealth #proteinbread #jacklalanne #homemadebread #musclemass #healthyaging -------------------- MEDICAL DISCLAIMER. This channel is not a medical provider. Everything here is general educational information only and never a substitute for professional diagnosis, advice or treatment. Always speak to your doctor about your own situation, and never ignore professional advice because of something you watched here. CAUTIONS FOR THIS VIDEO. This loaf contains wheat, gluten, dairy and egg. If you have coeliac disease or a diagnosed wheat allergy, this recipe is not for you and there is no substitution that makes it safe. If dairy is the problem rather than gluten, lactose free skim milk powder carries the same protein. Brewer's yeast is high in purines, so if you have gout or a history of it, leave it out or ask your doctor first, and it can also interact with certain antidepressants known as MAO inhibitors. If you have chronic kidney disease, any deliberate increase in protein intake is something to discuss with your doctor before you start rather than after. And raw honey should not be given to children under twelve months old, which matters if you are baking for a family. COPYRIGHT. All footage, images and music are licensed, originally produced, or in the public domain. All trademarks and third party rights remain with their owners.